Tuesday, May 24, 2011

Roasted Bell Peppers, Broccoli and Squash

Roasted Bell Peppers, Broccoli and Squash recipe by Barefeet In The Kitchen
Roasted vegetables are on our table at least a couple times a week this time of year. For my friend, Krinda, here is a picture of the roasted vegetables I made last night. I hope you like them as much as we did!

Roasted Bell Peppers, Broccoli and Squash
(printable recipe)

Italian Zucchini
Crookneck Squash
Red Bell Peppers

Preheat oven to 400 degrees. Cut the vegetables into bite-size pieces. Cover a large baking sheet with foil and spread the vegetables out in a single layer. Drizzle generously with olive oil and sprinkle sea salt and freshly ground pepper over the top. Toss gently with your hands to coat. Spread out again and place in the oven. Bake at 400 degrees for 35-45 minutes. Take them out of the oven before any of the squash becomes too soft, I really like it when it still has a bit of crunch. Toss gently with tongs and serve warm. Enjoy!

1 comment:

  1. Love this! I didn't have any bell peppers on hand but this was so quick to throw together and it came out great